Ingredients

2 pounds Certified Hereford Beef boneless shoulder center roast 

2 teaspoons olive oil

Salt and pepper

1 bottle (12 ounces) beer

2 medium chipotle peppers in adobo sauce, minced

2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided

12 small corn or flour tortillas (6-inch diameter), warmed

2 cups coleslaw

Instructions

• Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.

• Add beer, peppers and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.

• Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.

• Remove pot roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.

• Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.